Peppermint Crinkle Cookies

For those of you don’t know me, I’m going to tell you I have all these weird rules and traditions. One of them being peppermint candy to mark Christmas baking. No peppermint candy until Nov. 1 st. This year I’m so late, I didn’t buy my first bag until just last week. But I’m here with a peppermint crinkle cookie that’s soft and gooey on the inside and crisp on the outside.

Peppermint Crinkle Cookies

Now if you are a long time reader than you know this is a repeat from two years ago.

The original version found here is a Shirley Corriher’s recipe. I received more complaints that the cookie didn’t turn out or it didn’t look like mine than I got – “Hey, great cookie!”. I’m not sure why since all her recipes are solid.

So I had to revisit the crinkle cookie.

This time around I started from scratch and came up with my own recipe. I scrapped the corn syrup and canola oil and I also dropped the flour ratio and added cocoa powder and Nutella.

Nutella? Yes, Nutella-it leaves no flavor behind but helps add a powerful punch of moisture to the cookie to give a gooey brownie-like center. That my friends, is my secret ingredient to a killer crinkle cookie! Enjoy.

Peppermint Crinkle Cookies

Yield: Approximately 48 two-inch cookies

Ingredients

1/3 cup all-purpose flour

2 tablespoon natural unsweetened cocoa powder

7 oz. chocolate, 65% cacao

2 tablespoon unsalted butter

1/4 cup Nutella

2 large eggs

1 egg white

3/4 cup sugar

1teaspoon peppermint extract

1 cup confectioner sugar

Instructions

Preparation

Heat oven to 350 degrees. Line bake sheet with parchment paper

Place flour and cocoa powder in a bowl and whisk to combine; set aside.

Place chocolate, butter and Nutella in a heavy-bottom pan over low heat and stir until ingredients are melted and combined.; set aside.

Place eggs, egg white and sugar in a bowl and beat until the mixture is light in color and thick and fluffy in appearance with large bubbles (mixture will resemble pancake batter). Add in peppermint extract and beat to combine.

Place confectioner sugar in a large bowl. Remove chilled dough, using a cookie scoop or a tablespoon drop dough into bowl with confectioner sugar. Push dough around to heavily cover it confectioner sugar. Place covered dough balls on parchment lined bake sheet one inch apart. Bake for 350 degrees for about 10-12 minutes. Let cool on cookie sheet for 1-2 minutes, using a spatula press cookie flat.

Notes

A few notes:

If you don't have peppermint extract, add one cup of crushed Hershey's Peppermint Kisses into the dough (after the flour is mixed in). Or feel free to leave out the peppermint completely for a straight chocolate crinkle cookie.

In case you are wondering, no the Nutella does not leave any taste behind, but it does give the cookie added moisture without adding more butter to the cookie.

The cookies come out slightly domed after baking. You can leave them that way or take a spatula and press it flat like I did. I preferred them flattened down, since it shows off the crinkle better and doesn't effect the taste or texture of the cookie by doing so.

Comments

Well thank you for re-vamping your own recipe (even though I’m sure it was a good one) because these look to-die-for good! Wow – I just made choc cookies and am still editing the pics and you make me want to make more 🙂

These look divine – and I plan to make them today! Just wanted to clarify 2 things. I’m assuming that it is 1/4 cup nutella. Also, you mention eggs and egg whites in your instructions. Are there extra egg whites, or just the ones from the 2 eggs? Thanks!!

These look delicious! Two questions – your instructions say “place eggs and egg white”, but I don’t see egg white in the ingredient list. Should it be there? I’m allergic to hazelnuts. Do you think Biscoff spread would be a good substitute?

These are one of my absolute favorite cookies! A friend introduced me to them awhile ago and I always make batches and batches every year (I’ve even gotten paid to make them!). I like the idea of adding Nutella in lieu of butter, that way I can trick myself into thinking they’re a bit healthier 😉

Do you think it would be okay to chill overnight or do you think that would be too long? These look and sound wonderful so I’m hoping to be able to mix up the dough on a Friday night to take to a cookie baking party on Saturday.

Naomi, these cookies are stunning! i love crinkle cookies so much, but haven’t baked them in a couple years. the secret addition of nutella – i completely LOVE it. Saving this recipe. and gorgeous pictures!

Hi, I just made the recipe perfectly and the cookies did not turn out like yours. Is the flour in the recipe really only 1/3 of a cup? Mine seemed to spread out a fair bit, and we only got 32 cookies out of the recipe. We live about 1000m from sea level, so I don’t know if this would make a difference? They still tasted divine, but look a little worse for the wear….suggestions? Thanks!!

Sarah, thanks for letting me know. Hmm, I’m not sure if sea level would effect the cookie. I’m glad to hear they taste divine! In terms of not looking as good – did you smash them down a little so they are flat and the crinkle shows up nice and bright? I’m adding a step-by-step photo collage so you and few other people can see how heavy the confectioner sugar coating is.

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.